Wine has
gained an increasing importance in the cooking traditions of every country in
the world.Its major elements are
organic acids, like lactic and citric acids, sugars, ethyl acetate, colorings,

proteins,
inorganic salts and vitamins. The wine-making is a long and complex process
consisting of several phases and methods. All begins with the soil that, after
a rest period at some time of the year, must be broken up and then levelled to
enhance its irrigation. The grafting is a recurring process, that according to
certain conditions of the vine can take place either in winter or summer.

The
vinegrower can choose between three types of plantation. The “alberello” is the
most ancient of the three. Plants can reach one meter in height and are able to
yield 5 tons per hectare.

Then are
the “pergola”, mostly used to grow table grapes, and the “espalier” training
system, that is the most common for the production of wine grapes.

Among the
different technics to protect grapes is the “sacchetto”, useful to avoid
contact with parasites, cryptogamic and atmospheric agents, and chemical
products.

Next phases
are the harvest and the wine processing.

The
pressing is made with the aid of proper machines that separate the grapes from
the stems, what helps to increase the alcoholic content and acidity and to
improve the taste of the wine. The “must” so obtained is left to ferment until
sugars and acids have reached a perfect balance. The carbon dioxide that forms
during the fermentation prevents entry of oxygen and mould growth.

A common
type of fermentation is known as “tumultuous”. In five days it produces the
wine-must and in fifteen days the flor-wine, named after the yeast that forms
on the surface of the wine.

At the end
of the process the juice is separated from the skins and placed into wooden
vats where a second slower fermentation takes place that transforms sugars into
alcohol. Wines with characteristics similar to the one fermenting are added
during this phase due to the wine evaporation to keep the vat full and avoid
contact with oxygen.

Next is the
“finishing”. Differing from previous phases, some oxygen is now needed to
reduce acidity.

The last
two phases of the wine-making are the “filtration” required to clean the wine,
and the “aging” that gives the product its final peculiar characteristics,
suche as flavor and harmony.